Plantain Fritters

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            FOOD FUNNY
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Rosemary Zwick of Cape Town, South Africa writes, "I think your
Groan-O-Meter needs testing urgently, so I'm sending this along."

Q: What are the signs of iron deficiency?

A: Crumpled clothes.

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            TODAY'S RECIPE
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Plantains are eaten at almost every meal in Cuba, and they often
find their way to the table in the form of fritters. These arañitas
("little spiders") stand out from the rest because the plantain is
shredded, giving the final product a spidery appearance.

Plantain Fritters (Arañitas)

3-4 large green plantains, shredded
Salt and freshly ground pepper to taste
Vegetable oil for frying

Season the shredded plantains generously with salt and pepper
and form into small patties by squeezing small handfuls very
tightly. Heat about 2 inches (5 cm) of oil in a large, heavy skillet
over high heat until it reaches 375F (190C) or until a small piece
of plantain sizzles immediately when it hits the oil. Fry the patties
in small batches until crisp and golden brown on both sides.
Drain on paper towels and serve immediately. Arañitas can be
made in advance and reheated in a 350F (180C) oven for 20 to
25 minutes with excellent results. Serves 4 to 6.
Received on Wed Aug 9 08:34:01 2006